Chinese barbecued meat is one of the most delicious meat I have ever tasted. For me, the best part of the meat is the edges that are slightly charred during the roasting process. It makes the meat more fragrant. Char Siu (barbecued pork) is commonly sold in Malaysia. One can have the meat as it is or together with noodles or rice.
As the meat roasts in the oven, the honey mixture is absorbed into the meat, thus creating a sweet and savoury layer coating the meat. This makes the char siu lips smacking good!
Have this dish with some pickled chillies or chilli garam if you need a spicy dip. For this recipe, I used the oven but it would best if you barbecued this over a charcoal fire. The smoky flavour from the charcoal would add so much more fragrance to the dish.
Char Siu is also known as: Char SiewChinese Roasted BBQ Pork叉燒
Add ingredients (B) except garlic and fermented tofu into a pan and let it cook at low heat until sauce thickens. Then, add fermented tofu and crushed garlic to the marinade. Mix well.
Lightly poke the pork shoulder using a fork. Place pork in a bowl or a zip lock bag and add the marinade. Make sure that the pork is well coated. Leave pork to marinate overnight.
Preheat oven to 220 degrees Celsius. Place marinated pork on a tray and cover the tray with a piece of aluminium foil. Remove the aluminium foil after 15 minutes and glaze the pork with excess marinade.
Increase heat to 250 degrees Celsius and let the pork cook for another 15 minutes. Further glaze the pork and lastly, let it cook in the oven for another 5 to 10 minutes and cut Char Siu into slices to enjoy!